My mother in law made a delicious herbed tomato and roasted garlic tart from Smitten Kitchen when she was in town this fall so we had extra puff pastry sheets in our freezer. I spotted them on the perfect day when the kids were happily playing together by themselves in the tent where I could see them. This meant I had time to think about a way to use them that we would all enjoy for lunch. Our littlest, Luisa, loves eggs so the breakfast puff pastry concept was launched. The nice thing about these little egg tarts is you can make them anyway you want. We had breakfast sausage and spinach around to add but you could do any cooked or roasted vegetable with or without a meat (see the bottom of this post for my combination ideas). I also was able to take mine out earlier so my egg was over medium while Elena and Luisa’s yolks were cracked and fully cooked. Individualized shared meal ideas are some of my favorite go-to meals mostly when they are quick like this was. They got a big stamp of approval from Luisa who ate hers in record time. I doctored mine up with Trader Joe’s Sambal Matah Indonesian salsa for added flavor and spice. Another salsa that would be good to top them with is Frotera’s Chipotle Salsa made with roasted tomatillo and garlic for a smoky fresh spice flavor (my new favorite obsession). These were so good and fun for the kids that I’ll be making different variations for Luisa’s first birthday dinner and serving them with a side of fresh fruit, salad and cake.

Individualized Egg Tarts

Must Have Ingredients

Frozen Puff Pastry Sheets (I used Peppridge Farms puff pastry sheets) –I cut one sheet into 4 egg tarts so the full box should make 8

8 eggs

Optional Toppings

~1 cup spinach, chopped

Cooked veggies (peppers, onions, musrhooms zucchini or broccoli all come to mind as variations to try)